Faye Reed'S Hot Chicken Salad - cooking recipe

Ingredients

1 boiled chicken, diced
1 pt. mayonnaise
1 medium onion, diced
1 can sliced water chestnuts
1 can French-style green beans, drained
1 c. uncooked rice, cooked in chicken broth
1 can cream of celery soup
salt and pepper to taste

Preparation

Combine all ingredients.
Pour into a greased 13 x 9-inch casserole.
Top with slivered almonds and paprika.
Bake 30 minutes at 300\u00b0 to 350\u00b0.